I’m trying this thing where I eat less meat. In fact, I’m trying not to eat any at all, beyond fish. This is because I went on a two-week barbecue tour where my friend Karen and I stuffed ourselves on different variations of pork product 3-4 times a day. So I am turning pescatarian, but trying not to be too strict with it, because that is a surefire way to get me to stop.

I change the rules as I go along. It keeps things fresh (i.e. confusing). If I am at a dinner party, I will eat whatever the host is serving me, because I don’t want to mold other people’s stuff around my dietary whims. Also if I’m doing an assignment involving some sort of meat. I was also cutting out booze but I am back off the wagon because why make my life less awesome? I drink a glass of red wine a day and, if I am going out, I drink more than one glass. WHAT’S THE BIG DEAL GRANDMA? I hear it’s heart healthy.

The focus on non-meat food, and my abject laziness in the kitchen, means I am trying a lot of new places. There is the vegetarian restaurant Na Aroon at Ariyasom Villa, old favorite Rasayana Raw Food Cafe, and a longstanding vegetarian Italian place saddled with the Indian-ish name Govinda. And there is a lot of Japanese food: Hinata at Central Embassy and a lunch at the newly opened Sushi Ichi at the Erawan that was so good I booked another lunch for the following week. I sometimes don’t miss red meat, much. Then I sometimes count the days to when I can find an excuse to eat it again.

This is one of those recipes that, for me, put many of the meat cravings at bay. It’s also dead easy (I am reading a lot of Jamie Oliver, because his are the only recipes I can stand to make right now). As with any other dish, it sprang out of necessity: we didn’t have any bamboo shoots on that particular day, and an abundance of the gumball-sized Thai eggplants known as makuea proh. With its toasted rice kernels, pla rah, and scattered mint, it’s very Isaan-inspired. Eat with sticky rice and grilled chicken like you would a som tum, or serve it with lettuce leaves like a larb — it’s up to you.

Soup Makuea (makes 4)

6-8 Thai eggplants, boiled

4-5 shallots, peeled

2 Tbs dried chili powder

2 tsp mahgrood lime leaves, julienned

3 Tbs toasted rice kernels, ground

1-2 Tbs pla rah juice (or fish sauce, if you’re in a pinch)

Juice from one lime (optional)

Handful each of mint, coriander and sawtooth coriander, chopped

1. With your mortar and pestle, mash your shallots until they are like a jam. Add the eggplants, and mash until they are at the desired consistency.

12 responses to “What’s Cooking: Soup makuea”

Sounds delicious! Somehow my version of pescetarianism includes eating everything in front of me and lots of ice-cream. I bought a new lipstick hoping people would look at my face hole and not my front butt. Jury’s still out on that one.

Any alternate amounts of eggplant if you’re using different eggplants – like Japanese eggplant or American eggplant? This looks great but I can’t get Thai eggplant here. (Elaine Lies from Tokyo, hello!)

Looks wonderful Chow – I’ll make it when we get home 🙂 – and, we have booked for January/Feb in Bkk – took your advice about renting an apartment in Ari, and we’re also staying in 2 other areas for variety. Thank you! BTW – looked at the back of a wine bottle here in Prague the other day and the guidelines were that it was OK to drink at least a bottle a day!